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1
Preheat oven to 400 degrees F (200 degrees C). Lightly oil a 2-quart baking dish.
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2
Cut off the top of the garlic head to expose the tops of the cloves. Place garlic on a sheet of foil and drizzle with olive oil. Seal the foil around the garlic. Roast until soft, about 25 minutes. Cool. Reduce oven temperature to 375 degrees F (190 degrees C).
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3
Place potatoes in large pot and cover with water. Set over high heat and bring to a boil. Simmer until the potatoes are fork tender, about 15 minutes. Drain; return to pot.
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4
Pour the Classico(R) Fresh Alfredo sauce, milk, and 4 tablespoons of the melted butter into the pot. Using a hand mixer, mix the potatoes until they no longer have lumps.
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5
Squeeze the soft roasted garlic into the potatoes; add salt and pepper to taste. Mix well.
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6
Mix the beaten eggs into the potatoes. Reserve a tablespoon of the parsley and chives for topping, and stir the rest into the potatoes. Spread the potato mixture into the prepared baking dish.
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7
Mix the panko with the remaining tablespoon melted butter; sprinkle evenly on top of the potatoes.
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8
Bake until the potatoes are golden brown, about 25 minutes. Garnish with the remaining parsley and chives.
